Friday, May 10, 2013


I'm a carb-o-holic.

I don't know what I'd do if I couldn't eat bread.

Pita bread. Sourdough. Naan. French bread. French toast. Buttery toast. Toasty toast.

Well, maybe not that last one so much...but I think you get my point: I love bread, and now with Artisan Bread in 5's fool-proof methods, I love to make it!

Check it:

6 cups warm water
3 TB yeast
3 TB kosher salt
13 cups all purpose flour

In a large container (with a cover!) mix together the warm water, yeast and kosher. Immediately add in 13 cups of flour (personally, I like a 1/2 1/2 mix of bread flour and AP, but 100% AP will do!). Stir with a wooden spoon until combined and evenly wet, then STOP! No kneading, man. You should have a fairly moist dough. This is a good thing. Loosely cover your container and allow to rest at room temperature for 2 hours....

From that....

To this!

Your dough will be ready when it has risen and 'fallen' to a flat looking top. Keep your cover a bit loose and store your dough in the fridge for a week. 

To Bake:

Dust the top of the dough with some flour, then plunge your hand in and pull out a grapefruit sized hunk of dough, using a serrated knife if need be. With liberally floured hands, stretch your round of dough from the top and tuck into the bottom, eventually creating a smooth surfaced ball. This should only take about a minute. 

When your dough is smooth, place it on floured parchment paper or cornmeal dusted pizza peel to rest for 20 minutes. 

After 20 minutes, preheat your oven, a pizza stone or cast iron skillet, and a broiler pan to 450 degrees. Sprinkle flour on your dough, then make 2 1-inch deep slashes across the surface, using a serrated knife for best results. Your dough will now rest for another 20 minutes while everything heats. 

Once 40 minutes of total resting time has elapse, open the oven, slide your dough off the pizza peel onto the pizza stone (or transfer the whole sheet of parchment) and quickly pour 1 cup of hot water into the broiler pan. Close the oven door immediately and set the timer for 20 minutes.

And then.....

Remove this warm bundle of joy from the oven and allow to cool completely before slicing- a torturous task, I assure you, but incredibly important.  

I love bread. 

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